Artisan cured meats from Seattle, Washington.

  • Agrumi—Citrus and Cardamom
  • Dario—Peppercorn and Mace (March – May)
  • Finnochiona—Fennel seed, peppercorn and curry
  • Hot Sopressata—Spicy on the finish
  • Marco Polo—Flavored with lemongrass (May – September)
  • Mole—Cocoa, chile, and clove
  • Oregano—Mild salame with Bainbridge Is. oregano (September – December)
  • Salumi Salame—A touch of ginger
  • Smoked Paprika—A better pepperoni
  • Winter—Green and red peppercorn. (December – March)
  • Coppa—Spicy with red chili flake
  • Guanciale—Similar to pancetta but from the jowls
  • Culatello—The center cut of the prosciutto
  • Lamb Prosciutto—Must try. Grass with melon flavours
  • Lomo—Cured pork shoulder, very tasty
  • Pancetta—Thin pork bellies seasoned and beautifully rolled
  • Lardo—Cured pork belly, Italian butter